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Amritsari Stuffed Kulcha

By sunita saini
To prepare
15 min
To cook
25 min

Amritsari Naan has been a constant companion for years whenever we go out and eat North Indian meals



  • Salt to taste
  • Sugar – 1 tbsp
  • Milk – 1/2 cup
  • Baking powder – 1 tsp
  • Baking soda – 1/2 tsp
  • Dahi – 1/4 cup
  • Maida – 4 cups
  • Oil – 1 tbsp


1.Mix the dahi, baking powder, soda, sugar with maidain a bowl.

2.Knead it into a soft dough with milk.

3.Keep the dough in a bowl greased with oil and keep aside for an hour.

4.Make small balls of the dough and roll into a circle.

5.Brush it with oil and fold it twice into 1/4th circle, oiling both folds.

6.Spread some kalaungiseeds and roll this over them into a naan shape so the seeds stick to the bottom.

7.Heat a tava.

8.Apply water on top surface of the rolled naan and put on to the tavaso the seeds side face up.

9.Turn the tavaupside down so the naan is cooked over the flame for 20-30 sec.


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